[Bake With Hui Chin] Swirly Cheesecake Brownie

Swirly_cheesecake_brownie

Swirly_cheesecake_brownie
What you need

For the Brownie
– 120g salted butter
– 80g Hershey’s unsweetened chocolate bar, chopped
– 14 tbsp of sugar
– 2 large eggs
– 1 tsp vanilla essence
– 2/3 cup AP flour
– A pinch of salt (optional)

For the Cheesecake
– 230g cream cheese, at room temperature
– 1/3 cup sugar
– 1 large egg
– 1/2 tsp pure vanilla extract
– 6 tbsp of all-purpose flour

Method
– Preheat oven to 180 degrees. If you like your Swirly Cheesecake Brownie to be tall like a normal cake use the 8 x 8” tin. If you prefer it to be like flatter chocolate bars use the 9 x 9” size tin. Line the baking tin with baking paper and spray with baking spray. You can opt to brush with melted butter too. Set aside.

For the Brownie batter:
Melt butter and chocolate in a small saucepan over medium low heat, stirring continuously until everything is completely melted and well-mixed. Remove from the heat and let cool for 5 mins. Whisk in the sugar, eggs and vanilla essence. Add the flour and mix well. Reserve 5-6 tbsp of the brownie batter in a small bowl and pour the rest into the baking paper lined tin and set aside.

For the Cheesecake batter:
In a small bowl, combine the cream cheese, sugar, egg, vanilla essence and flour and whisk until the batter is smooth with no lumps. Do use cream cheese at room temperature so that it will be easier to mix the ingredients together.

– Pour the cheesecake batter into the baking tin. Spread across evenly to cover the brownie batter completely. Using a spoon, drop small lumps of the brownie batter on top of the cheesecake batter. Then use a butter knife to swirl the two batters together gently (do no put your knife too deep in case it ‘disturbs’ the brownie batter) until you have a nice marbled effect. You would want a nice two-layered cheesecake brownie J

– Bake for 33-36mins (depends on what tin size you choose) or until the sizes are puffy.

– Once baked, bring it out of the oven let cool completely before cutting. I chilled mine overnight before cutting it

– Serve chilled or 5-10 mins out from your fridge  🙂

HCBIo of Hui Chin – Aloha everyone! This is Hui Chin. I’m currently working as a freelance Graphic Designer, a Mum to two girls. I started having interest in cooking only during my Poly days. My Mum has always been the one cooking in the house, who knows after getting married I slowly developed a love to cook! During March 2013, my hubby decided to give our very old kitchen a makeover. When our kitchen was finally done up I went on to try out baking with my new oven and I really loved it! Baking at night especially became quite therapeutic for me. Earlier in January this 2014, with my hubby’s encouragement, I decided to take my bakes to the next level. I launched my small home-business, named Big Mama’s Pastries. Do come on by and support me by giving my Facebook page a LIKE yea :)  Share the love through my food!

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2 Comments

  • Hi, I’ve a few questions to ask.

    1) do I use caster sugar?
    2) 2/3 of AP flour =70g?
    3) 1/3 of sugar = 75g?
    4) do I use electric mixer or just whisk?

    Thank you!

  • Hi Juliana, 2/3 cup of all-purpose flour is 75g and same goes for the caster sugar yea. If you have electric whisk it will be handy as you will be able to handle the mixture more evenly. If not hand whisk works just need to pump some muscles! LOL

    Cheers,
    Hui Chin

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